2

kg

beef rib roast

5

cloves

garlic; crushed

8

bay leaves

1

cup

brandy

¼

cup

vegetable oil

2

Tbs

plain flour

1

cup

beef stock

600

ml

pure cream

3

tsp

green peppercorns; bruised

1

Combine beef, garlic, leaves and brandy in large bowl; mix well. Cover, refrigerate 3 hours or overnight.

2

Drain beef from marinade; reserve marinade. Heat oil in large baking dish, add beef, cook on stove top until browned all over. Bake, uncovered, at 230°C for 15 minutes, reduce heat to 180°, pour over marinade, bake about 1½ hours or until beef is cooked as desired. Cover beef with foil, stand 20 minutes before slicing.

3

Drain all but 2 tablespoons of juices from dish, add flour, stir over heat until bubbling. Gradually stir in stock, stir over heat until mixture boils and thickens. Stir in cream and peppercorns, simmer, uncovered, until sauce is heated through. Serve beef with sauce.